Shrimp Jambalaya

Tired of holiday leftovers yet? I sure am, and this dish was a quick and spicy cure for the post-holiday blues.

1 pound raw shrimp (36-40 count) peeled and deveined
1 medium onion, chopped
2 ribs celery, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
1 (4-ounce) can tomato sauce
1-2 tablespoons cajun seasoning
1 tablespoon bacon fat
Salt and pepper

In a large chef’s pan, melt the bacon fat over medium heat. Add the chopped onion, celery, pepper, and garlic and sweat until soft (about 5 minutes). Add the diced tomatoes and tomato sauce. Reduce the heat and simmer for 10 minutes until the veggies are tender.

Add the cajun seasoning. Taste and adjust seasoning.

Add the shrimp and cook just until they turn pink and start to curl.

The Verdict: ★★★★☆
I served this over some brown rice and it was great – spicy with plenty of veggies and shrimp. This dish is better if you take the time to make a roux and add some andouille sausage, but I’ll give it 4 stars for being a quick way to get something on our weeknight table that didn’t have a spec of leftover ham or turkey in  it.

2 thoughts on “Shrimp Jambalaya”

  1. Well now doesn’t that look good! Yes I’m tired of Holiday food…just last night we finished off the last of the pork and a few little containers of this and that. I’m actually looking forward to cooking something normal tonight.

  2. Doesn’t jambalaya mean “jump in the mouth” or something like that? This sounds like it does. (Although I’d tend to agree with you about the roux!)

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